Thursday, July 26, 2012

Lemon Lavender cookies

We really loved the flavor of these!


  • 2 1/2 Cups Flour
  • Eggs (room temperature)
  • 2 Cups Sugar
  • 1 Cup Butter
  • 2 Tbsp Lavender sugar
  • 1 Tbsp Lemon zest (grated)
  • 1 Tbsp Lemon juice
  • 2 Tsp Dried lavender buds (optional)
  • 1/4 Tsp Salt
  • 2 Tsp cream of tartat (optional)
  • 1 1/2 tsp baking powder
  • Extra lavender sugar for sprinkling


Preheat oven to 375°F. Line baking sheets with parchment paper or spray them with nonstick cooking spray. In a food processor, pulse together the butter, eggs, sugar, lavender sugar, lemon juice and lemon zest. In a separate bowl, mix together flour, cream of tartar, dried lavender, salt and baking powder. Add the dry mixture to the creamed mixture and blend together to form a soft ball.
Form the dough into 1- inch round balls and press into discs, about 1-1/2 inches in diameter and 1/4 – inch thick. Arrange in a single layer on the prepared baking sheet and sprinkle over lavender sugar. Bake until light brown around the edges (approximately 10-15 minutes). Cool for 5 minutes then transfer to a wire rack and cool completely for another 15 minutes.

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